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| 1 |
Effect of Curcuma longa L. on the Obesity and Insulin Resistance in Sprague-Dawley Rats and db/db Mice
You, Mi-Kyoung;Kim, Min-Sook;Rhyu, Dong-Young;Kim, Hyeon-A;
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The Korean Society of Food Preservation
, v.20, no.1, pp.1-6,
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| 2 |
Quality Changes in Mushrooms (Agaricus bisporus) due to Their Packaging Materials during Their Storage
Lee, Da-Uhm;Chang, Min-Sun;Cho, Sun-Duk;Jhune, Chang-Sung;Kim, Gun-Hee;
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The Korean Society of Food Preservation
, v.20, no.1, pp.7-13,
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| 3 |
Effects of the Initial Storage Temperature of a PA Film-packaged Muskmelon (Cucumismelo L.) during Its Storage
Cha, Hwan-Soo;Lee, Seon-Ah;Kwon, Ki-Hyun;Kim, Byeong-Sam;Choi, Duck-Joo;Youn, Aye-Ree;
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The Korean Society of Food Preservation
, v.20, no.1, pp.14-22,
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| 4 |
Effect of Mild Heat and Organic Acid Treatments on the Quality of Fresh-Cut Lotus Roots
Park, Ju-Hyun;Hong, Seok-In;Jeong, Moon-Cheol;Kim, Dongman;
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The Korean Society of Food Preservation
, v.20, no.1, pp.23-29,
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| 5 |
Changes of Postharvest Quality and Microbial Population in Jujube-Shaped Cherry Tomato (Lycopersicon esculentum L.) by Stem Maintenance or Removal
Choi, Ji Weon;Lee, Woo Moon;Do, Kyung Ran;Cho, Mi Ae;Kim, Chang Kug;Park, Me Hea;Kim, Ji Gang;
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The Korean Society of Food Preservation
, v.20, no.1, pp.30-36,
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| 6 |
Characteristics of Soybean Curds Manufactured by Various Bitterns
Ko, Kang-Hee;Moon, Shin-Hye;Yoo, Young-Ju;Kim, In-Cheol;
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The Korean Society of Food Preservation
, v.20, no.1, pp.37-44,
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| 7 |
Effect of UV-C and Electron Beam Irradiation of on the Quality of Rice Wine (Makgeolli)
Kim, Hyun-Joo;Lee, Kyung Haeng;Yong, Hae In;Jo, Cheorun;
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The Korean Society of Food Preservation
, v.20, no.1, pp.45-51,
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| 8 |
Quality Properties of Jujube Yakju Based on the Adding Rate of Dried Jujube and Storage Periods
Choi, Jeong-Sil;Yeo, Soo-Hwan;Choi, Ji-Ho;Choi, Han-Seok;Jeong, Seok-Tae;
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The Korean Society of Food Preservation
, v.20, no.1, pp.52-61,
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| 9 |
Fine Granulation Characteristics of Freeze-Dried Royal Jelly
Choi, In-Hag;Lee, Gee-Dong;
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The Korean Society of Food Preservation
, v.20, no.1, pp.62-68,
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| 10 |
Investigation of Reliability of Automatic Cracked and Bloody Egg Detector
Noh, Jae Jung;Jeon, Seung Yeob;Park, Byeong Seck;Kim, Sun Man;Kim, Heui Soo;Kim, Hyun Joo;Jo, Cheorun;
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The Korean Society of Food Preservation
, v.20, no.1, pp.69-75,
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| 11 |
Change in the Textural Properties of Fresh Ginseng after Its Immersion in a Calcium Carbonate Solution
Choi, In-Hag;Kim, Hak-Yoon;Lee, Gee-Dong;
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The Korean Society of Food Preservation
, v.20, no.1, pp.76-80,
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| 12 |
Changes in Allicin Contents of Garlic via Light Irradiation
Jeong, Hoon;Lee, Sun-Ho;Yun, Hong-Sun;Choi, Seung-Ryul;
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The Korean Society of Food Preservation
, v.20, no.1, pp.81-87,
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| 13 |
Comparison of Physicochemical Composition of Kohlrabi Flesh and Peel
Cha, Seon-Suk;Lee, Myung-Yul;Lee, Jae-Joon;
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The Korean Society of Food Preservation
, v.20, no.1, pp.88-96,
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| 14 |
Effects of Medium Dose of Gamma Irradiation on Color and Lipid Oxidation of Starches
An, Kyung-A;Kim, Hyun-Ku;Kwon, Joong-Ho;
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The Korean Society of Food Preservation
, v.20, no.1, pp.97-103,
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| 15 |
Antioxidant Activities of Angelica keiskei L. and dried leaves of Raphanus sativus L.
Ji, Su-Jin;Lee, Dong-Jin;Lim, Sung-Hee;Shin, Woo-Jeong;Cho, Young-Suk;Kim, So-Young;Kim, Jung-Bong;Kim, Se-Na;
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The Korean Society of Food Preservation
, v.20, no.1, pp.104-110,
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| 16 |
Antimicrobial Effect of the Submerged Culture of Sparassis crispa in Soybean Curd Whey
Lee, Eun Ji;Kim, Ji-Eun;Park, Min-Ju;Park, Dong-Cheol;Lee, Sam-Pin;
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The Korean Society of Food Preservation
, v.20, no.1, pp.111-120,
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| 17 |
Acute Toxicity of Leuconostoc Citreum GR1 Isolated from Kimchi in Mice
Lee, Hwan;Cha, Seon-Suk;Lee, Myung-Yul;Chang, Hae-Choon;Lee, Jae-Joon;
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The Korean Society of Food Preservation
, v.20, no.1, pp.121-126,
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| 18 |
Quality Characteristics of Hwanggeumju as a Traditional Home-Brewed Liquor
Baek, Seong Yeol;Kim, Joo-Yeon;Baek, Chang Ho;Choi, Ji-Ho;Choi, Han-Seok;Jeong, Seok-Tae;Yeo, Soo-Hwan;
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The Korean Society of Food Preservation
, v.20, no.1, pp.127-133,
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| 19 |
Antioxidative and Antimicrobial Activities of Juice from Garlic, Ginger, and Onion
Jung, Kyungae;Park, Chan-Sung;
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The Korean Society of Food Preservation
, v.20, no.1, pp.134-139,
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